Cheat’s Lobster Thermidor
Cheat’s Lobster Thermidor

Ingredients

Method

  • 2 cooked lobster
  • For the Thermidor Butter
  • 150ml white wine
  • 1 shallot, very finely diced
  • Handful each of tarragon and parsley, chopped
  • 1 tsp Dijon mustard
  • Pinch of paprika
  • Dash of Tabasco
  • Juice of ½ a lemon
  • 5 tbsp grated parmesan
  • 140g softened good quality butter
  • Make the butter by combining the shallot and wine in a pan, bringing to a simmer, and leaving until mostly evaporated. Tip into a bowl to cool. Mix all of the remaining ingredients together with the shallot, roll into a log with film, and chill to firm up.
  • Prep the lobster by snapping away the claws. With a very sharp knife, carefully cut the lobster in half, and clean the head cavity until a cold tap, and pat dry. Lay the lobsters cut-side up on a tray, crack the claws and pick out the claw meat. Divide the claw meat between the head cavities, then heat the grill to high.
  • Slice your butter log into thin rounds, and generously line them along the lobsters so all the meat is covered. Grill for 8 mins, then serve drizzling with any extra butter that leaked into the tray. Enjoy with salad leaves.
15 mins
2 serving
This recipe pairs perfectly with the Bass Phillip 'Estate' Chardonnay 2016 from Gippsland, Australia.

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